I’m excited about Super Bowl Sunday, despite the fact that I don’t even understand the game! Even though my father taught me the Yale Bulldogs’ fight song as a baby (which I still remember), I’m a soccer girl at heart.

I grew up screaming at the television and fighting with the umpires when I didn’t agree with calls for foul and free kicks during the Soccer World Cup. Whenever my brothers needed an extra person on their team, I made a pretty good goalkeeper and could kick the ball with gusto on the field (even at a time when girls were not playing the sport…).

However, despite the fact that I grew up calling soccer, “fútbol,” it couldn’t be more different than the all-American game. For starters, football is a contact game—men tackling each other—while fútbol, is all about the footwork and having no contact with other players. One is all about holding the ball, while the other only allows holding balls from the corners or sidelines (unless you’re the goalie). I mean, even the balls look completely different! Really—aren’t balls supposed to be round?

It’s the same thing every year. While people gather around the television to see men juggle, throw, and kick footballs, I’m happy to hide in the kitchen and play with my food. I confess that this is because as much as I understand goals, penalties, and offside plays, I can’t say the same for bombs, chop blocks, or draws. I might not know a tackle from a touchdown (okay, maybe that’s exaggerating a little bit) but I know my food.

Nevertheless, this year will be different. My family has reminded me all week that this will be a particularly good game. They will not be watching only to see the halftime show and commercials—and neither will I. This time, it’s a matter of state pride as we celebrate the great journey that is taking The Panthers team from Charlotte, North Carolina, along their journey for the win. I will make a great effort to understand what really goes on when the players run through white lines and everyone screams for a “Hail, Mary!”

What I love most about Super Bowl Sunday is that it gives me an opportunity to cook absolutely casual, no-frills, comforting food; the kind that is messy and fun. This year, my menu will be entirely made ahead, so I can attempt to learn the rules of the game without having to run into the kitchen.

Whether you’re hosting a Super Bowl party or whether you’ve been asked to take a dish to a gathering, serve the ultimate southern spread: Pimiento Cheese. Even if I don’t get all the rules, and even if I find myself asking everyone: “What? What just happened?” I’ll be cheering for my first (and only) favorite football team.

In a bowl, stir together the cheese, pimientos, mayonnaise, and hot sauce. Cover with plastic wrap and chill for at least 8 hours (it gets better if left to mature in the refrigerator for a couple of days). Serve with bread, chips, crudités, or sliced apples.

Coquito: Holiday Cheer with Creamy, Coconut, Rum Drinktag:typepad.com,2003:post-6a00d83580988569e201bb08a0675b970d2015-12-17T17:22:16-05:002015-12-17T17:22:16-05:00This creamy, velvety, sweet, and alcoholic drink will have you celebrating the holiday season Latin-style. So learn to say "Feliz Navidad" and "Feliz Año Nuevo!" before the end of the year.Sandra Gutierrez

In Latin America, the beverages of the holiday season are many: steamy ciders, alcoholic punches, and frothy egg drinks come to mind first.

Navidad is a time to prepare hot, fruit-laden ponches made with water, unrefined sugar (piloncillo, papelón, or panela), and sweet spices like nutmeg, cloves, ginger and cinnamon. These punches are embellished with dried fruits, such as apples, prunes, pineapple, mango, mamey, and apricots. Of course, alcohol such as rum, whiskey, bourbon, or red wine, adds the fiesta to this libation.

Thickened milk-based drinks are also very popular. Some are enriched with eggs, such as Mexican rompope (or rompopo, if you find yourself in Central America) or the ponche crema of Venezuela. These frothy drinks are very similar to traditional eggnog but most often, they are spiked with rum or aguardiente (fermented alcohol, similar to moonshine), instead of the usual bourbon.

However, my favorite holiday drink is an egg-less, creamy, coconut cocktail laced with plenty of dark rum. It’s the favorite drink of Puerto Rico and it’s called coquito. There are many recipes for this sweet, velvety, and milky drink. Mine is as simple as it gets—the way my Boricua friends taught me to make in our college dorm and the only way I make it to this day. The only equipment you will need is a blender (the cheap kind that most college students can afford, so don’t go buying any fancy machine for this), and a glass bottle to store the drink in.

The list of ingredients may be short but this drink packs a punch (no pun intended). Best of all, you’re still on time to make it before Christmas. It takes less than 10 minutes to prepare (eat your heart out Rachael Ray!).

Now, it is customary to drink it in small glasses—usually a couple of ounces only. It’s meant to be sipped slowly, savored delicately. Of course, if you refill such glass often please don’t blame it on me. Most of us in Latin America know to respect creamy cocktails—they hit you when you least expect it. Fair warning.

My favorite thing about coquito is that it develops even more flavor as it sits in the refrigerator maturing. This drink should be thick and creamy; do not serve it over ice or it will be watered down. You can make it today, have some for Christmas and savor the remainder for New Year’s Eve. By then, the flavors will have blended perfectly, producing a balanced mixture of sugar, coconut, and rum flavors that will have you screaming: Feliz Año Nuevo!

Mix all ingredients in the blender until the mixture is smooth (the water will make it easier to blend together), about 1-2 minutes. Pour the coquito into a glass bottle or bowl; cover and chill well (at least 4 hours or up to 4 weeks). Serve it in very small glasses, sprinkled with a bit more cinnamon.

Makes 16 (3-ounce) servings

*Note: Canela is Ceylon cinnamon, with a very brittle, soft bark that blends perfectly; do not substitute this with cassia cinnamon, or you’ll break your blender. You can find it in Mexican tiendas (stores) and in many grocery and gourmet stores. If you can’t find it, substitute with 2 teaspoons ground cinnamon.

Cooking from the Pantry: Bulghur and Chickpea Saladtag:typepad.com,2003:post-6a00d83580988569e2017742b6b085970d2012-06-25T18:52:52-04:002012-06-25T18:52:52-04:00Photograph Copyright Sandra A. Gutierrez, 2012. All Rights Reserved. I like to think that my kitchen is among the most organized you'll ever see. On any given day, every cup, spoon, and plate will be in its designated place. I...Sandra Gutierrez

Photograph Copyright Sandra A. Gutierrez, 2012. All Rights Reserved.

I like to think that my kitchen is among the most organized you'll ever see. On any given day, every cup, spoon, and plate will be in its designated place. I have a cupboard for spices, another one just for salt, and yet another for my oils and assorted kinds of vinegar.

Oh yes, my kitchen is an oasis of neatness. That is, until I start working on a cookbook project. Then, everything seems to lose its place! It hasn't failed yet.

Every project is different. The ingredients I found myself reaching for the most for book one were not necessarily the ones I used in book two. Invariably, some ingredients ended up getting shuffled to the back of the pantry. Months and months of testing and re-testing recipes also mean that sometimes bulk items, such as flour and grains, may not get completely used up.

So when friends ask me what I do the days immediately following the delivery of my books and how I relax and unwind after completing a manuscript, they don't believe me when I say that I begin by organizing my pantry. Yet, that's exactly what I do.

You see, there is a certain level of anxiety that envelops me the moment I deliver a manuscript. It's a funny feeling--part relief because the work is completed and part angst because I have to let go of it and it's out of my control. I'm told it's not uncommon to feel this way. Other authors have told me it's akin to giving birth, except that you don't get to hold your baby for another few months. Normal or not, one thing is for sure: it's unnerving. Whenever I feel like this, I clean.

I get a sense of calmness from organizing spices by color, arranging cans by ingredients, and stacking boxes neatly back into place. I mourn my cans of expired tomatoes that went unused because I abandoned my inspired bouts of Italian cooking and I marvel at the huge inventory of ingredients that I must use now before they follow suit. This time around, I've got to smile at the huge number of dulce de leche bottles that made it to my pantry--some given to me by dear friends who thought I could use another one, and others bought on a whim. Thank goodness, it's summer and I'll use those to make ice cream and sticky-gooey cakes to take to picnics with family and friends (the same ones who gifted me a bottle may even get their own cake as a thank you gift from me).

As you can see, my pantry is organized once more and that means I must be ready for another project. Once more, my kitchen is pristine and quiet as I cook for play and pleasure. This time around, I was pleasantly surprised to find a half-used bag of bulghur and a can of chickpeas that were nearing their expiration date. Here is the salad I made with them.

Photo Copyright 2012 Sandra A. Gutierrez; All Rights Reserved

Pantry Bulghur and Chickpea Salad

2 cups bulghur wheat

3 cups boiling water

1 1/2 cups seeded and chopped tomato

1 1/4 cup chopped English cucumber

1 cup finely chopped parsley

1 cup finely chopped cilantro

1/2 cup finely sliced green onions (light and dark parts)

1 (15.5 ounce) can chickpeas or garbanzo beans, drained

2/3 cups lemon juice, or to taste

1 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

1/4 cup extra virgin olive oil

Place the bulghur in a large bowl and stir in the boiling water; cover, and let it sit at room temperature for 30 minutes. Drain the bulgur in a sieve to remove excess liquid and place it in a large bowl; chill in the refrigerator for 20-30 minutes. Remove from the refrigerator and fluff it up with a fork. Stir in the cucumber, tomato, parlsey, cilantro, green onions, and chickpeas. In a small bowl, whisk together the lemon juice, salt, pepper, and oil. Pour the dressing onto the bulghur and stir well; chill for at least 30 minutes (or up to 24 hours) before serving.

Cinco de Mayo Roasted Peppers Quesadilla: Easy Lunch Recipetag:typepad.com,2003:post-6a00d83580988569e20133ed405817970b2010-05-05T11:32:56-04:002010-05-05T11:32:56-04:00Happy Cinco de Mayo, everyone! In case you forgot to prepare a Mexican menu for this day, I am offering a quick and easy recipe that can be made in minutes! Minutes to cook is what I seem to have...Sandra Gutierrez

Happy Cinco de Mayo, everyone! In case you forgot to prepare a Mexican menu for this day, I am offering a quick and easy recipe that can be made in minutes!

Minutes to cook is what I seem to have these days as I put the final touches on the manuscript for my book before it is delivered to my publishers. I can't tell you how special these quiet cooking moments are to me. This is precious time when I get to relax and create in the warm atmosphere of my kitchen. Meals are simple but fresh dishes that can be prepared at the last minute and served to a famishing family.

Quesadillas are among the easiest meals you can make. The cheese is the queso that lends its name to these Mexican grilled cheese concoctions. I love the sweet and smoky flavors of roasted peppers. As you can see by the photo above, I prefer to set my peppers directly on a gas flame (you may use your outdoor grill too or your broiler). I turn them over the flame as their skins char. You will want the peppers to turn black but don't burn them; as soon as the skins blacken, rotate them again. Use tongs to hold and rotate the peppers. It's that simple. To peel them, place the charred peppers inside a covered container (or bag) for 10 minutes. The skin will be easy to remove. In a pinch, substitute with piquillo peppers (which are always roasted before preserving and have no acid, so they are always sweet and a great shortcut).

There is a trick to making crispy quesadillas without adding any fat. Cook them on a non stick surface (griddle or pan) and rotate constantly as they cook; this prevents those black and burnt spots that often ruin quesadillas and impart a bitter taste. So keep them moving. Instead of layering one whole tortilla over the other, I prefer to fold quesadillas in half. This prevents the filling from flying all over the place when it's flipped and makes cutting them into wedges a very neat proposal.

So go ahead, make yourself a michelada (recipe is a few posts back) and a nice quesadilla. Top it with my smoked paprika and cilantro crema, chopped green onions, and your favorite salsa and prepare to fiesta!

Roasted Red Pepper Quesadilla

8 (10-inch) flour tortillas

3 roasted bell peppers, peeled, seeded and sliced thinly

2 cooked Yukon potatoes, diced finely (1/4-inch cubes)

3/4 cup caramelized Vidalia onions (see recipe in Appetizers)

2 cups shredded Monterrey Jack Cheese

1 cup sour cream

2 teaspoons lime juice

1/2 teaspoon Pimenton de la Vera (Spanish smoked paprika)

1/4 cup minced fresh cilantro (use stems too)

Salt and pepper, to taste

Sliced or chopped green onions

In a bowl, combine pimientos, potatoes, onion, and cheese. Spread the mixture over one half of each tortilla; fold tortillas in half. Heat a pan or a griddle over medium heat and cook the quesadillas for 2-3 minutes per side (rotating them constantly so they don't burn), or until they turn golden and crispy. Repeat until all are done. In a medium bowl, combine sour cream, lime, smoked paprika, and cilantro; season with salt and pepper, to taste. Cut quesadillas into wedges and serve hot, with dollops of the crema and a garnish of green onions. Serves 4.

Quick and Easy Lunch: Bacon Avocado and Tomato Tartinestag:typepad.com,2003:post-6a00d83580988569e201310f76b569970c2010-03-07T13:51:32-05:002010-03-07T15:12:21-05:00Copyright Photograph Sandra A. Gutierrez, 2010; All Rights Reserved. Do not publish or use without written authorization. Today I offer you crunchy, creamy, buttery, refreshing and crisp all in one bite of total goodness! My take on a classic, this...Sandra Gutierrez

Copyright Photograph Sandra A. Gutierrez, 2010; All Rights Reserved. Do not publish or use without written authorization.

Today I offer you crunchy, creamy, buttery, refreshing and crisp all in one bite of total goodness! My take on a classic, this one is a lighter version of a favorite sandwich.

Winter has been long and cold this year in the Carolinas. By the time the calendar marked the arrival of March, I was ready for a bit of sunshine in my days. The first sight of robins in my backyard this weekend, made it official for me: Spring is here!

And with it, a sudden craving for fresher, lighter meals. This is my modern take on the traditional bacon, lettuce and tomato sandwich. Only a few ingredients are needed and total prep-time for this recipes is a whopping 5 minutes! Can't beat that when you're hungry and in a hurry to get lunch on the table.

The old mantra of "simple is better" comes immediately to mind. This recipes uses only a few ingredients and therefore, these elements must be the best you can find. Let me deconstruct this for you:

Start with great bread. Forget that sweetened, white, sponge bread and replace it with quality, whole-grain artisan bread. I purchase mine at La Farm Bakery, in Cary www.lafarmbakery.com where Master Baker Lionel Vatinet crafts two-pound loaves of perfectly nutty, whole wheat bread that toasts crispy on the outside and remains meaty on the interior. A heavenly and very appropriate base for my tartine (open-faced sandwich).

Use only the best mayonnaise you can find, or make your own. My favorite brand is Duke's mayonnaise (like a good southerner) mostly because it is sugar free--which to me, tastes closest to homemade mayo. Of course, feel free to make your own. Although, on days when I'm hurried and harried, making mayonnaise is the last thing on my mind.

The tomatoes: Granted. Finding good tomatoes in the middle of winter is not easy. Definitely not local. But good tomatoes start arriving in local stores from other parts of the country and I find that plum and cherry tomatoes have pretty good flavor (and none of that mealy texture that other varieties have). Remember to salt and pepper your tomatoes after slicing them; this little step makes a huge difference.

Avocados are abundant in grocery stores near me and thankfully, I find them year-round. I am partial to the Haas avocados (tiny, with green exteriors that turn black as they ripen). I always have avocados at home--always. I suggest you purchase them green and hard and allow them to ripen at room temperature in your kitchen counter. When they yield slightly to pressure, they are ready (and when their little stem pulls out easily and expose a vibrant, green belly button). Halve, seed, peel (I pull skin off carefully but you can scoop flesh out with a spoon), and rub with lime or lemon juice to prevent it from browning. Slice thinly and season with lemon juice and a bit of salt.

Finally, the star of it all--the bacon. I purchase nitrate-free and antibiotic-free bacon locally and cook it until it is crispy. The easiest way to do this is to line a baking sheet with parchment and bake the bacon at 350 degrees until bacon is crispy and golden. No mess to contend with. Simply discard paper and rendered fat. I save mine for cooking but you may throw it in the garbage--NEVER down the drain. Chop your bacon finely.

For the assembly: Toast your bread until crispy. Spread with mayonnaise and top with tomatoes and avocado. Sprinkle liberally with bacon.

Lunch is ready!

What are your favorite toppings for tartines?

Copyright Sandra A. Gutierrez, 2010: All Rights Reserved. For partial or whole reprints of this article, contact Sandra by leaving a comment below. No reprinting permission without prior written consent.

Panini Crazetag:typepad.com,2003:post-673891152009-05-28T21:18:23-04:002009-05-28T21:35:40-04:00Photograph Copyright Sandra Gutierrez, 2009; All Rights Reserved. Two slices of artisan bread, a good amount of filling, a delicious spread, and cheese--lots of cheese. What do you get when you heat it up and weigh it down? A panini....Sandra Gutierrez

Photograph Copyright Sandra Gutierrez, 2009; All Rights Reserved.

Two slices of artisan bread, a good amount of filling, a delicious spread, and cheese--lots of cheese. What do you get when you heat it up and weigh it down? A panini. Not just any panini but a gourmet and over the top panini at that; one that puts any fast-food sandwich to shame. As this economy keeps up straining budgets, it amazes me how many people can afford to pay big dollars for a sandwich and salad lunch, when it is so easy to recreate them at home. And no...you don't need to invest in a panini press. But more on this later.

What makes a sandwich? The bread. But what makes a truly spectacular sandwich? You got it: truly spectacular bread! So if you are going to splurge on something, instead of paying for overly marked-up food in a restaurant, you are better off buying great artisan bread and making your own sandwiches at home. Luckily for all of us, there are great bread options in the market today. If you have an artisan bakery in your neighborhood, search it out; if you do not, look for artisan bread in discount stores (you know, those where you can purchase in bulk and freeze it for up to 2 months).

The variety of bread that you select for your paninis will also make a difference. Granted, even paninis made with white, sliced bread are good (similar to childhood grilled cheese sandwiches) and there is a place for these in our culinary landscape. However, truly memorable paninis are made with breads that are sturdier, as these are capable of holding heartier fillings, while still allowing us to press them down thinly. Ciabbata (particularly, individual rolls), whole grain, rye, spelt--you name it--will work.

The fillings: deli meats, grilled vegetables, eggs, sausages, grilled chicken breasts, tuna, whatever you fancy. Paninis are the perfect vehicles for creativity. Even peanut butter and jelly taste gourmet when pressed together into one of these trendy sandwiches; so does the combo of Nutella, walnuts and bananas. But frankly, to me, what truly makes a panini is the cheese....any good melting cheese. Some of my favorites include Fontina, Cheddar, Brie, Jarlsberg, Gouda, Monterrey Jack, Mozzarella, Provolone, Havarti, Muenster, Emmenthaler, Grouyere. If it melts, it's perfect in my book. So select your favorite and indulge.

If you don't have a panini maker--and I must confess to owning two, so that I can create these specialty sandwiches for a crowd--you can improvise by sandwiching your panini between two heavy skillets, or even between two baking pans (use foil-wrapped bricks as weights). Because you see, what truly makes a panini, is the weight and heat combination. By pressing the bread together at the same time that heat is applied, the cheese is allowed to act as glue, while the filling is compressed. If you have ever tried to bite into a gigantic sandwich and found it hard to get your mouth around it or have battled with overflowing fillings falling all over your plate as you take your first bite, you will love paninis. This compression and glueing effect makes it possible to hold fillings in place so that every single bit of goodness will taste exactly the same with every bite. And that is what you want in a truly great sandwich.

My favorite thing about paninis is that they take only minutes to prepare, giving me enough time to toss a salad together while they are cooking. And for some reason, a cold sandwich just doesn't satiate me the same way that a hot panini does. I guess a warm, gooey, delicious sandwich just hits the spot right, satisfying my taste for a hot meal. I save the family budget in the process. Now that's great food in my book! And the best part is that I get to enjoy customized versions of the paninis that I used to buy in fast food places--only better....much better.

Slice ciabatta rolls in half; spread one-fourth of the artichoke heart spread on each bottom of each ciabatta roll. Place one slice of cheese over spread. Layer with the turkey and mesclun greens; top with another slice of cheese and with the remaining half of the ciabatta. Place the paninis (work in batches, if needed) in a panini press until cheese is melted and bread is golden and crispy (or bake between two weighted baking sheets at 400 degrees, until cheese is melted).

For the artichoke spread: Place the artichoke hearts, mayonnaise, parmesan cheese, garlic and black pepper in a bowl; stir to combine.